broccoli cheddar soup

2015-04-25

From the garden to the table in 30 minutes.

I harvested broccoli heads from the garden. (Pic3) They weren't very big, but they looked so good that I just had to do something with them. I made soup. This is so much better than the stuff from packages! To prepare this at its best, use the sharpest cheddar you can find.

2015-04-25

Pic1+2: broccoli cheddar soup

INGREDIENTS

This is what you need for 4 servings:

2 lbs. broccoli, chopped small
8 cups whole milk
4 tbsp. butter
2 cups sharp cheddar, shredded
optional:
- oil dough
  OR 4 tbsp. flour dissolved in cold water

Directions

Heat the milk over low to medium heat unto a near boil.
Part or all of the milk can be substituted by water. I find that the milk enhances the flavor.
Add 4 tbsp. of butter.
Add the chopped broccoli heads and stems. (Pic3)
Allow to simmer for 15 minutes while stirring regularly to prevent burning.
Stir in 2 cups of shredded sharp cheddar cheese.
Slowly stir in oil dough ½ tsp. at a time, or dissolved flour until the soup gets the desired thickness.
Simmer an additional 5 minutes while stirring.
Serve and enjoy.

Pic3: fresh from the garden
Pic4: simmer in milk
Pic5: add cheddar, simmer

Variations on a theme

Stir in a chopped hot pepper for a surprising bite.
Use broccoli and cauliflower in equal amounts.
Blend the cauliflower into the soup, leave the broccoli in florets, or the other way around.
Add sautéed lettuce to get lettuce broccoli soup.

Pic6: 2016-02-23 — spicy broccoli cheddar soup, I can't SEE the difference
Pic7: 2015-10-04 — broccoli & cauliflower internet picture

b. Spicy broccoli cheddar soup

2016-02-23

Broccoli cheddar soup is a popular recipe that is well suited for formal occasions. Freshly made, it is so much better than the chemical cocktail that you get from the grocery store. This variation of the classic recipe adds a little twist that makes it quite memorable. This soup can be made ahead of time and frozen until needed.

INGREDIENTS

This is what you need for 8 cups:

3 cups water
3 cups whole milk
If fat free, add 1 tbsp butter
2 crowns of fresh broccoli
2 carrots, peeled, chopped
small jalapeño peppers, roasted, peeled
use 1 for spicy or more for hot, hot, hot
8 oz sharp cheddar cheese
S&P to taste.

Pic8: spicy broccoli cheddar soup

Pic9-11: spicy broccoli cheddar soup

Directions

Bring the milk, water and carrots in a medium stock pot to a near-boil on low to medium heat.
Stir regularly to prevent the milk from burning.
Add the broccoli florets, quartered stems and S&P to taste.
Know your peppers. Do not add more than you can handle. For moderate heat, destem the jalapeños, remove the seeds and toss them in whole. For high heat, cut up the jalapeños and add them without removing the seeds.
Simmer for 10 minutes while stirring frequently.
If you made it too hot, try salvaging it by adding milk and/or heavy cream.
Stir in the cheddar cheese.
If you want to thicken the soup further, slowly add the dissolved flour while stirring.
An electric whisk will cut up the broccoli florets in smaller pieces.
Simmer 5 more minutes.
Serve and enjoy.

Variations on a theme

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org